The objectives of this research are to use waste silk yarn for making women accessories and transfer the created technology to a women community in Surin Province. The required information for product design was collected. Subsequently 15 conceptual designs were made including necklace bracelet and bangle earring and pin. The experts were asked to choose the best 5 designs out of 15 designs. Then the prototypes were made by using waste silk yarn. Finally the most suitable product was selected for further technology transfer to a target group of 55 women who live in Surin. The questionnaires were used to asses the satisfactory of the training. The corresponding data was statistically analyzed. The results from the evaluated questionnaires show that most of the attended women are 31–40 years old and graduated from lower secondary schools. They are merchants and their average earnings are below 5000 Baht/month. Regard to the training program in terms of preparation instructors and overview most of them are satisfied the program in the high level to very high level. The average satisfactory for all of 3 aspects is in the high level.

The purpose of this research were 1) Development and production of the cotton fabric suitable for use in the kitchen apparel chef Thailand 2) test the suitability of the fabric from the fabric used to make kitchen apparel chef in Thailand. Tools used in the study are the fabrics used to make clothing chef woven pattern 2/1 for 3 structures 1) Cotton100 2) Polyester Microfiber and 3) TR. Being three fabrics to test of the fabric aspects of the durability of color to light color fastness to washing colorfastness to perspiration strength of the yarn yarn number weight yarn yarn twist yarn thickness weaving and resistance to abrasion properties of the fabric the effect of moisture. The quantitative data were analyzed by descriptive statistics from assessment and feedback of chef’s uniforms by the establishment of a laboratory in the kitchen by cooking in Thailand 15 Thailand kitchen. The chefs were wearing 3 sets each 5 days per a types of them for 15 days. Each of chef’s uniform made from the different types of fabrics. Data analysis and interpretation with the average 5 level content analysis and evaluation. Data analysis in descriptive and narrative. The results founded that Chef of food establishments restaurants Hotel and restaurant with 15 people most of the food is the leader in working kitchen (Executive chef) the timetable of working in the evening in the Thai-kitchen from 12:00 to 21:00 o’clock for 5 days a week. It’s about environments of Thai-Kitchen The temperature of the kitchen operations in restaurants and room temperature and after the experimental wear three types of 15 day Chef has been satisfied in sample number 2. It is Micro Fiber fabrics because there is good ventilation not get heat easy to clean fabric good reflect of oil or anti-oil water absorption and drying rate of the normal range. Micro Fiber fabric when Chef wear it not heavy able to wear at all times. The results of the test and analysis Micro Fiber Cloth material that is resistant to very light. The fabric is not easily broken. Strength and abrasion resistance as possible. It is oil on fabric and yarn on the oil splash in the Kitchen. Including the ability to absorb water and the distribution of water as much as possible.

The purposes of this research were to make artificial wild orchids from joint-vetch to imitate the natural one. Researchers studied joint-vetch dyeing Thai wild orchids forming from joint-vetch Thai wild orchids selecting by considering appropriate appearance shape and composition and five experts gave the opinions on the chosen researched orchids. The development of wild orchid product from joint-vetch was transferred to housewife’s group artificial flower entrepreneur and interested people in Phra Nakhon Si Ayutthaya province. The satisfaction of the research product was investigated from 60 target groups. The research’s results were: The appropriate types of Thai wild orchid were Ueang Matchaanu (Purple Bauhinia) Chang Iyares (Rhynchostylis retusa (L.) Blume) Ueang Sae Mon (Dendrobium bellatulum Rolfe) Ueang Sainamkrung (Dendrobium parishii) and Leuang Junthaboon (Dendrodium friedericksianum Rchb. f.). They were made into Thai wild orchid box Thai wild orchid bouquet Thai wild orchid garden in the glass and Thai wild orchid bouquet decoration. After the target groups attended the knowledge and technology transfer training course the investigation found was as follows: Most participants 73.33 % were female and 26.76 % were male. Most participants (33.33%) were in the 41-50 years age category and 26.66% were in the 21 – 30 years age group 21.66% were in the 31 – 40 years age group 10 % were more than 50 years old and 8.33% were younger than 20 years old. 33.33 % of the participants were famers 20% were freelance and merchants 16.66% were students and 13.33% were civil servant officers. The overall satisfaction of the participants after attending the training course was at the high level (4.73). Other aspects were found that the average mean (4.68) of the instructor was at the highest level. The average mean (4.74) of the facility was at the highest level. The average mean (4.71) of the product was at the highest level. The average mean (4.35) of the understanding was at the high level. The average mean (4.73) of the knowledge application was at the highest level.

The purposes of this research were to analyze types and displays of fresh flower and banana leaf works in Thai arts at the temples in Rattanakosin Island and to set the product layouts and displays. Research population was 14 royal temples consisting of The Emerald Buddha Temple Wat Phra Chetuphon Vimolmangklararm Rajwaramahawiharn Wat Rajapradit Sathitmahasimaram Rajaworawiharn Wat Buranasirimatayaram Wat Bawornsathan Sutthaward Wat Chana Songkham Rajaworamahawiharn Wat Bowonniwet Wiharn Rajaworawiharn Wat Mahannapharam Worawiharn Wat Suthat Thepwararam Rajaworamahawiharn Wat Thepthidaram Worawiharn Wat Ratchanatdaram Worawiharn Wat Rajabopitsathitmahasimaram Worawiharn Wat Ratchaburana Rajaworawiharn and Wat Mahathat Yuwarajarangsarit Rajaworamahawiharn. Data were collected by temple layouts used for recording the displays placement and types of handicraft works used for decorating temples.

The research regarding effect of nanotechnology use in making chef apparel on safety of food had the objectives to study about the result of using nano materials coating on yarn and fabric; to study about the use of nano materials which are suitable for fabric to be sewn for being chef apparel and to study the effect of using of nanotechnology for chef apparel on smell and the inhibition of pathogenic bacteria growth using three types of nano materials including Zinc oxide nano Silver nano and Titanium dioxide nano to be coated on four samples including cotton thread T/R thread cotton fabric and T/R fabric. The researcher tested the fabric sample for inhibiting growth of pathogenic bacteria and found that Zinc oxide nano and Silver nano were not different in inhibiting growth of pathogenic bacteria. But the coating on the fabric is more convenient and cheaper. And effective against Gram-positive bacteria. A bacterium that is often found in personal hygiene unclean conditions better than or equal to SS.S3%. Then Four kinds of fabric were sewn to be chef apparel. Actual chef tried wearing to test effectiveness in resisting bacteria. When the apparel was used for two times it was found that T/R fabric which was coated with Zinc oxide nano and Silver nano had different ability to resist gram-positive bacteria and gram-negative bacteria. Fabric T/R Silver nano coating remains effective against bacteria as well and proper to be sewn as chef apparel.